Langoustine Soup

Nutriscore Rating: 71/100

Delight your taste buds with the luxurious flavors of Langoustine Soup, a silky, seafood-lover’s dream that elevates any dining experience. This elegant soup combines the natural sweetness of langoustine tails with a deeply aromatic broth made from their savory shells, enriched with a medley of vegetables, white wine, and fish stock. A touch of heavy cream lends a velvety richness, while hints of thyme, paprika, and garlic infuse the dish with warm, fragrant notes. Perfect as a show-stopping starter or a light main, this stunning soup is sure to impress with its refined flavor profile and beautiful presentation. Serve it with fresh parsley garnish and a squeeze of lemon for a vibrant finish. Ideal for holiday feasts or special occasions, this seafood soup is a must-try for gourmet enthusiasts. Keywords: langoustine soup recipe, seafood soup, creamy soup, dinner party starter, gourmet seafood dish.

Recipe Information

• Prep Time: 20 min
• Cook Time: 50 min
• Total Time: 1 hr 10 min
• Servings: 4 servings
• Difficulty: Medium

🥘 Ingredients

19 items

• 12 pieces langoustines
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1 medium yellow onion, finely chopped
• 1 medium carrot, finely diced
• 1 medium celery stalk, finely diced
• 1 medium leek, white part only, thinly sliced
• 2 cloves garlic cloves, minced
• 1 tablespoon tomato paste
• 1 cup dry white wine
• 6 cups fish or seafood stock
• 1 cup heavy cream
• 1 leaf bay leaf
• 2 sprigs fresh thyme sprigs
• 0.5 teaspoons paprika
• 1 teaspoon salt
• 0.5 teaspoons black pepper
• 2 tablespoons fresh parsley, chopped (for garnish)
• 4 wedges lemon wedges (for serving)

📝 Instructions

9 steps

1. Rinse the langoustines under cold running water and remove their heads, reserving the heads and shells for the broth. Set the langoustine tails aside.

2. In a large pot, heat the olive oil and butter over medium heat. Add the reserved langoustine heads and shells and cook for 5-7 minutes, stirring occasionally, until they turn bright pink and aromatic.

3. Add the onion, carrot, celery, leek, and garlic to the pot. Cook for another 5 minutes, stirring occasionally, until the vegetables are softened.

4. Stir in the tomato paste and cook for 1 minute. Deglaze the pot with the dry white wine, scraping up any browned bits from the bottom of the pot. Cook until the wine has reduced by half, about 3-4 minutes.

5. Add the fish or seafood stock, bay leaf, thyme sprigs, and paprika to the pot. Bring to a gentle boil, then reduce the heat to low and let simmer uncovered for 30 minutes.

6. Strain the broth through a fine-mesh sieve into another pot, discarding the solids, and return the broth to medium heat.

7. Stir in the heavy cream, salt, and black pepper. Let the broth heat through, but do not let it boil.

8. Add the reserved langoustine tails to the broth and cook for 3-4 minutes, or until they are opaque and fully cooked.

9. Taste and adjust the seasoning if necessary. Ladle the soup into bowls, garnish with chopped parsley, and serve with lemon wedges on the side.

Nutrition Facts

1 serving (895.8g)

Calories		692
% Daily Value*
Total Fat		37.6 g	48%
	Saturated Fat	17.9 g	90%
	Polyunsaturated Fat	0.0 g
Cholesterol		293 mg	98%
Sodium		1739 mg	76%
Total Carbohydrate		13.4 g	5%
	Dietary Fiber	2.7 g	10%
	Total Sugars	5.4 g
Protein		58.2 g	116%
Vitamin D		0.1 mcg	0%
Calcium		217 mg	17%
Iron		4.5 mg	25%
Potassium		1315 mg	28%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 1369 cal (54.5%%)

Protein: 934 cal (37.2%%)

Carbs: 208 cal (8.3%%)